Projects

NEW TECHNOLOGIES TO IMPROVE AND ASSESS MEAT QUALITY IN MUSCLE FOODS Appropriated (D)   Accession Number: 408697

COMPUTATIONAL MODELING OF QUALITY CHANGES IN MEATS DURING HYDRODYNAMIC AND HYDROSTATIC PRESSURE PROCESSING Specific Cooperative Agreement (S)   Accession Number: 410085

Publications

Measuring Meat Texture - (Book/Chapter) - (22-May-08)

Comparison of hydrostatic and hydrodynamic pressure to inactivate foodborne viruses - (Peer Reviewed Journal)

Sharma, M., Shearer, A., Hoover, D., Liu, M., Solomon, M.B., Kniel, K. 2008. Comparison of hydrostatic and hydrodynamic pressure to inactivate foodborne viruses. Innovative Food Science and Emerging Technologies. 9:418-422.

Effects of postmortem aging and hydrodynamic pressure processing on sarcoplasmic proteins and beef tenderness - (Peer Reviewed Journal) - (01-May-08)

Effect of postmortem aging and hydrodynamic pressure processing on pork loin quality - (Peer Reviewed Journal) - (21-Apr-08)

Application of HDP before or after marination to improve the quality of pork loins - (Abstract)

Callahan, J.A., Liu, M., Bowker, B.C., Paroczay, E.W., Eastridge, J.S., Solomon, M.B. 2008. Application of HDP before or after marination to improve the quality of pork loins [abstract]. American Meat Science Association Reciprocal Meat Conference Proceedings. Paper No. 63.

Influence of sarcomere length on aging and hydrodynamic pressure processing of beef muscle - (Abstract)

Bowker, B.C., Eastridge, J.S., Paroczay, E.W., Solomon, M.B. 2008. Influence of sarcomere length on aging and hydrodynamic pressure processing of beef muscle [abstract]. Journal of Animal Science. Vol. 86, E-Suppl. 2, p. 43.

Inactivation and injury of pathogenic bacteria by hydrodynamic pressure treatment - (Abstract)

Patel, J.R., Solomon, M.B. 2008. Inactivation and injury of pathogenic bacteria by hydrodynamic pressure treatment [abstract]. Institute of Food Technologists Book of Abstracts. Paper No. 052-17.

Transgenic Farm Animals - (Book/Chapter)

Solomon, M.B., Eastridge, J.S., Paroczay, E.W. 2008. Transgenic Farm Animals. In: Toldra, F., editor. Meat Biotechnology. New York, NY: Springer Science+Business Media, LLC. p. 3-20.

Control of Listeria monocytogenes on frankfurters with antimicrobials and hydrodynamic pressure processing - (Peer Reviewed Journal) - (22-Oct-07)

Meat Products, Hydrodynamic Pressure Processing - (Book/Chapter)

Solomon, M.B., Liu, M., Callahan, J.A. 2008. Meat Products, Hydrodynamic Pressure Processing. Kirk-Othmer Encyclopedia of Chemical Technology. 5th edition. Hoboken, NJ: John Wiley & Sons, Inc. Vol. 27(12):1-5.

HYDRODYNAMIC PRESSURE PROCESSING (HDP): A NON-THERMAL METHOD TO ENHANCE MEAT QUALITY AND SAFETY - (Book/Chapter) - (07-Aug-07)

CARCASS COMPOSITION AND SKELETAL MUSCLE MORPHOLOGY OF SWINE EXPRESSING AN INSULIN-LIKE GROWTH FACTOR I TRANSGENE - (Peer Reviewed Journal)

Bee, G., Pursel, V.G., Mitchell, A.D., Maruyama, K., Wells, K.D., Solomon, M.B., Wall, R.J., Coleman, M.E., Schwartz, R.J. 2007. Carcass composition and skeletal muscle morphology of swine expressing an insulin-like growth factor-I transgene. Archives of Animal Breeding. 50(5):501-519.

Accuracy, precision and response time of consumer fork, remote digital probe and disposable indicator thermometers for cooked ground beef patties and chicken breasts - (Peer Reviewed Journal) - (14-May-07)

Accuracy, precision and response time of consumer bimetal and digital thermometers for cooked ground beef patties and chicken breasts - (Peer Reviewed Journal) - (14-May-07)

Effect of hydrodynamic pressure processing and aging on the tenderness and protein characteristics of pork loins - (Abstract)

Bowker, B.C., Liu, M., Eastridge, J.S., Paroczay, E.W., Callahan, J.A., Solomon, M.B. 2007. Effect of hydrodynamic pressure processing and aging on the tenderness and protein characteristics of pork loins [abstract]. American Meat Science Association Reciprocal Meat Conference Proceedings. Paper No. 92.

Quality characteristics of jerky made from hydrodynamic pressure processed (HDP) chevon and beef - (Abstract)

Eega, K.R., Lee, J.H., Solomon, M.B., Pringle, T.D., Mcmillin, K.W., Kannan, G. 2007. Quality characteristics of jerky made from hydrodynamic pressure processed (HDP) chevon and beef [abstract]. Journal of Animal Science 85(Suppl. 1):504, W130.

Effect of hydrodynamic pressure processing on chevon quality characteristics - (Abstract)

Eega, K.R., Lee, J.H., Solomon, M.B., Pringle, T.D., Mcmillin, K.W., Kannan, G. 2007. Effect of hydrodynamic pressure processing on chevon quality characteristics [abstract]. Journal of Animal Science 85(Suppl. 1):504, W129.

Effect of hydrodynamic pressure processing on the tenderness and drip loss of pork loins - (Abstract)

Bowker, B.C., Liu, M., Eastridge, J.S., Paroczay, E.W., Callahan, J.A., Solomon, M.B. 2007. Effect of hydrodynamic pressure processing on the tenderness and drip loss of pork loins [abstract]. Institute of Food Technologists Annual Meeting Book of Abstracts. Paper No. 094-05.

Hydrodynamic pressure processing and antimicrobials for control of Listeria monocytogenes on frankfurters - (Abstract)

Patel, J.R., Sanglay, G.C., Solomon, M.B. 2007. Hydrodynamic pressure processing and antimicrobials for control of Listeria monocytogenes on frankfurters [abstract]. Institute of Food Technologists. Paper No. 98-29.

Comparison of hydrostatic and hydrodynamic pressure to inactivate foodborne viruses - (Abstract)

Sharma, M., Kniel, K.E., Shearer, A., Solomon, M.B., Hoover, D. 2007. Comparison of hydrostatic and hydrodynamic pressure to inactivate foodborne viruses [abstract]. International Association for Food Protection Program and Abstract Book. p. 238.

Tenderness improvement in fresh or frozen-thawed beef steaks treated with hydrodynamic pressure processing - (Peer Reviewed Journal)

Solomon, M.B., Liu, M., Patel, J.R., Paroczay, E.W., Eastridge, J.S., Coleman, S.W. 2008. Tenderness improvement in fresh or frozen/thawed beef steaks treated with hydrodynamic pressure processing. Journal of Muscle Foods. 19:98-109.

Prevalence of Salmonella, Campylobacter and Listeria on retail organic and kosher poultry products - (Abstract)

Nou, X., Delgado, J., Patel, J.R., Sharma, M., Solomon, M.B. 2007. Prevalence of Salmonella, Campylobacter and Listeria on retail organic and kosher poultry products [abstract]. International Association for Food Protection Program and Abstract Book. p. 157.

Accuracy of consumer fork, remote, and digital probe thermometers in cooked ground beef patties and chicken breasts - (Abstract)

Liu, M., Vinyard, B.T., Callahan, J.A., Solomon, M.B. 2007. Accuracy of consumer fork, remote, and digital probe thermometers in cooked ground beef patties and chicken breasts [abstract]. USDA Annual Food Safety Research Planning Meeting.

Accuracy of consumer bimetal and digital thermometers in cooked ground beef patties and chicken breasts - (Abstract)

Liu, M., Vinyard, B.T., Callahan, J.A., Solomon, M.B. 2007. Accuracy of consumer bimetal and digital thermometers in cooked ground beef patties and chicken breasts [abstract]. USDA Annual Food Safety Research Planning Meeting.

Effect of hydrodynamic pressure processing and aging on sarcoplasmic proteins of beef strip loins - (Peer Reviewed Journal)

Bowker, B.C., Fahrenholz, T.M., Paroczay, E.W., Solomon, M.B. 2008. Effect of hydrodynamic pressure processing and aging on sarcoplasmic proteins of beef strip loins. Journal of Muscle Foods. 19:175-193.

Effect of hydrodynamic pressure processing and aging on the tenderness and myofibrillar proteins of beef strip loins - (Peer Reviewed Journal)

Bowker, B.C., Fahrenholz, T.M., Paroczay, E.W., Eastridge, J.S., Solomon, M.B. 2008. Effect of hydrodynamic pressure processing and aging on the tenderness and myofibrillar proteins of beef strip loins. Journal of Muscle Foods. 19:74-97.

The influence of artificial rearing and live weight at slaughter on kid carcass characteristics - (Peer Reviewed Journal)

Arguello, A., Castro, N., Capote, J., Solomon, M.B. 2007. The influence of artificial rearing and live weight at slaughter on kid carcass characteristics. Journal of Animal and Veterinary Advances 6(1):20-25.

INFLUENCE OF RUMINAL AND POSTRUMINAL CARBOHYDRATE INFUSION ON VISCERAL ORGAN MASS AND ADIPOSE TISSUE ACCRETION IN GROWING BEEF STEERS. - (Peer Reviewed Journal)

Mccleod, K.E., Baldwin, R.L., Solomon, M.B., Baumann, R.G. 2007. Influence of ruminal and postruminal carbohydrate infusion on visceral organ mass and adipose tissue accretion in growing beef steers. Journal of Animal Science. 85:2256-2270.

MEAT QUALITY IMPROVEMENT: APPLICATION OF HYDRODYNAMIC PRESSURE PROCESSING - (Book/Chapter) - (26-Jul-06)

COMBINING ANTIMICROBIALS WITH HYDRODYNAMIC PRESSURE PROCESSING FOR CONTROL OF LISTERIA MONOCYTOGENES ON FRANKFURTERS - (Peer Reviewed Journal)

Patel, J.R., Sanglay, G.C., Sharma, M., Solomon, M.B. 2007. Combining antimicrobials with hydrodynamic pressure processing for control of listeria monocytogenes on frankfurters. Journal of Muscle Foods 18:1-18.

Modeling of textural changes in beef loins subjected to hydrodynamic pressure - (Abstract)

Lakshmikanth, A., Moxley, G., Mallikarjunan, P., Patel, J.R., Solomon, M.B. 2006. Modeling of textural changes in beef loins subjected to hydrodynamic pressure [abstract]. ASABE Annual International Meeting. Paper No. 066093. July 9-12, 2006, Portland, Oregon.

ACCURACY AND RESPONSE TIME OF CONSUMER DIGITAL THERMOMETERS IN COOKED GROUND BEEF PATTIES AND CHICKEN BREASTS - (Abstract)

Liu, M., Vinyard, B.T., Callahan, J.A., Solomon, M.B. 2006. Accuracy and response time of consumer digital thermometers in cooked ground beef patties and chicken breasts [abstract]. American Meat Science Association 59th Reciprocal Meat Conference Proceedings. Paper No. 42P. June 18-21, 2006, Champaign, Illinois.

INFLUENCE OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON MYOFIBRILLAR PROTEINS AND TENDERNESS IN FRESH BEEF STRIP LOINS - (Abstract)

Bowker, B.C., Fahrenholz, T., Paroczay, E.W., Solomon, M.B. 2006. Influence of hydrodynamic pressure processing and aging on myofibrillar proteins and tenderness in fresh beef strip loins [abstract]. American Meat Science Association Reciprocal Meat Conference Proceedings. Paper No. 52P. June 18-21, 2006, Champaign, Illinois.

EFFECTS OF HYDRODYNAMIC PRESSURE PROCESSING AND BLADE TENDERIZATION ON INTRAMUSCULAR COLLAGEN AND TENDERNESS-RELATED PROTEIN CHARACTERISTICS OF TOP ROUNDS FROM BRAHMAN CATTLE - (Peer Reviewed Journal)

Bowker, B.C., Liu, M., Solomon, M.B., Eastridge, J.S., Fahrenholz, T., Vinyard, B.T. 2007. Effects of hydrodynamic pressure processing and blade tenderization on intramuscular collagen and tenderness-related protein characteristics of top rounds from Brahman cattle. Journal of Muscle Foods 18(1):35-55.

INFLUENCE OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON TENDERNESS AND MUSCLE PROTEINS IN BEEF STRIP LOINS - (Abstract)

Bowker, B.C., Fahrenholz, T.M., Paroczay, E.W., Solomon, M.B. 2006. Influence of hydrodynamic pressure processing and aging on tenderness and muscle proteins in beef strip loins [abstract]. BARC Poster Day. Paper No. 4.

EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON SARCOPLASMIC PROTEINS ISOLATED FROM BEEF STRIP LOINS - (Abstract)

Bowker, B.C., Fahrenholz, T., Paroczay, E.W., Solomon, M.B. 2006. Effect of hydrodynamic pressure processing and aging on sarcoplasmic proteins isolated from beef strip loins [abstract]. Institute of Food Technologists Annual Meeting Book of Abstracts. Paper No. 039I-22. June 24-28, 2006, Orlando, Florida.

EFFECT OF INTERCHANGING COMPONENTS OF THE WARNER-BRATZLER APPARATUS ON TEXTURE PARAMETERS OF VARIOUS FOOD PRODUCTS - (Abstract)

Callahan, J.A., Liu, M., Bowker, B.C., Eastridge, J.S., Paroczay, E.W., Solomon, M.B. 2006. Effect of interchanging components of the Warner-Bratzler apparatus on texture parameters of various food products [abstract]. Institute of Food Technologists Annual Meeting Book of Abstracts. Paper No. 039I-03. June 24-28, 2006, Orlando, Florida.

ATTACHMENT OF ESCHERICHIA COLI O157:H7, SALMONELLA TYPHIMURIUM, AND LISTERIA MONOCYTOGENES TO BEEF AND INACTIVATION USING HYDRODYNAMIC PRESSURE PROCESSING - (Peer Reviewed Journal)

Patel, J.R., Solomon, M.B. 2005. Attachment of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes to beef and inactivation using hydrodynamic pressure processing. Proceedings of International Society for Optical Engineering, 5996: 59961E1:E6.

BIOENGINEERING OF FARM ANIMALS: MEAT QUALITY AND SAFETY - (Book/Chapter)

Solomon, M.B., Eastridge, J.S., Paroczay, E.W. 2006. Bioengineering of Farm Animals: Meat Quality and Safety. In: Nollet, L.M.L., Toldra, F., editors. Advanced Technologies for Meat Processing. Boca Raton, FL: CRC Press, Taylor & Francis Group. p. 1-20.

ESTIMATION OF BODY COMPOSITION OF PIGS BY A NEAR-INFRARED INITERACTANCE PROBE TECHNIQUE - (Peer Reviewed Journal)

Mitchell, A.D., Scholz, A.M., Solomon, M.B. 2005. Estimation of body composition of pigs by a near-infrared interactance probe technique. Archive of Animal Breeding. 49(1):580-591.

A RESEARCH NOTE: HYDRODYNAMIC PRESSURE PROCESSED BEEF SEMITENDINOSUS MUSCLE USING A STEEL REFLECTOR BOWL - (Peer Reviewed Journal)

Callahan, J.A., Berry, B.W., Solomon, M.B., Liu, M. 2006. A research note: hydrodynamic pressure processed beef semitendinosus muscle using a steel reflector bowl. Journal of Muscle Foods. 17:105-113.

HYDRODYNAMIC PRESSURE PROCESSING TO IMPROVE MEAT QUALITY AND SAFETY - (Book/Chapter)

Solomon, M.B., Liu, M., Patel, J.R., Bowker, B.C., Sharma, M. 2006. Hydrodynamic Pressure Processing to Improve Meat Quality and Safety. In: Nollet, L.M.L., Toldra, F., editors. Advanced Technologies for Meat Processing. Boca Raton, FL: CRC Press, Taylor & Francis Group. p. 219-244.

EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING ON THE SURVIVAL OF ESCHERICHIA COLI O157:H7 IN GROUND BEEF - (Peer Reviewed Journal)

Podolak, R., Solomon, M.B., Patel, J.R., Liu, M. 2006. Effect of hydrodynamic pressure processing on the survival of Escherichia coli O157:H7 in ground beef. Innovative Food Science and Emerging Technologies 7:28-31.

SORTING BEEF TENDERNESS USING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY AND CAPILLARY ELECTROPHORESIS: A RESEARCH NOTE - (Peer Reviewed Journal)

Patel, J.R., Solomon, M.B., Fahrenholz, T.M., Paroczay, E.W. 2006. Sorting beef tenderness using high performance liquid chromatography and capillary electrophoresis: A research note. Meat Science. 72:574-580.

A METHOD TO EVALUATE SHEAR FORCE MEASUREMENTS FROM VARIOUS INSTRUMENTS - (Proceedings/Symposium)

Eastridge, J.S., Solomon, M.B. 2005. A method to evaluate shear force measurements from various instruments. In: Proceedings of the 51st International Congress of Meat Science and Technology, August 7-12, 2005, Baltimore, Maryland. Paper No. T18.

EFFECT OF HYDRODYNAMIC PRESSURE TREATMENT BEFORE PROCESSING ON PORK HAM QUALITY - (Proceedings/Symposium)

Callahan, J.A., Liu, M., Solomon, M.B. 2005. Effect of hydrodynamic pressure treatment before processing on pork ham quality. In: Proceedings of the 51st International Congress of Meat Science and Technology, August 7-12, 2005, Baltimore, Maryland. Paper No. T61.

ACCURACY AND RESPONSE TIME OF AN INSTANT-READ DIGITAL PROBE THERMOMETER IN COOKED GROUND BEEF PATTIES AND CHICKEN BREASTS - (Proceedings/Symposium) - (13-Jul-05)

BLADE TENDERIZATION AND HYDRODYNAMIC PRESSURE PROCESSING EFFECTS ON PROTEIN CHARACTERISTICS IN TOP ROUNDS FROM BRAHMAN CATTLE - (Proceedings/Symposium)

Bowker, B.C., Liu, M., Fahrenholz, T.M., Callahan, J.A., Vinyard, B.T., Solomon, M.B. 2005. Blade tenderization and hydrodynamic pressure processing effects on protein characteristics in top rounds from brahman cattle. In: Proceedings of the 51st International Congress of Meat Science and Technology, August 7-12, 2005, Baltimore, Maryland. Paper No. Th52.

USE OF HYDRODYNAMIC PRESSURE PROCESSING AND BLADE TENDERIZATION TO TENDERIZE TOP ROUNDS FROM BRAHMAN CATTLE - (Peer Reviewed Journal)

Liu, M., Solomon, M.B., Vinyard, B.T., Callahan, J.A., Patel, J.R., West, R., Chase, C.C. 2006. Use of hydrodynamic pressure processing and blade tenderization to tenderize top rounds from brahman cattle. Journal of Muscle Foods. 17:79-91.

EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING ON INACTIVATION OF PATHOGENIC BACTERIA ATTACHED TO BEEF MUSCLE - (Abstract)

Patel, J.R., Solomon, M.B. 2005. Effect of hydrodynamic pressure processing on inactivation of pathogenic bacteria attached to beef muscle [abstract]. BARC Poster Day. Paper No. 44.

EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING AND BLADE TENDERIZATION ON PROTEIN CHARACTERISTICS IN TOP ROUNDS FROM BRAHMAN CATTLE - (Abstract)

Bowker, B.C., Liu, M., Fahrenholz, T.M., Callahan, J.A., Vinyard, B.T., Solomon, M.B. 2005. Effect of hydrodynamic pressure processing and blade tenderization on protein characteristics in top rounds from brahman cattle [abstract]. BARC Poster Day. Paper No. 35.

EFFECT OF THAWING METHODS ON YIELD AND TENDERNESS OF BEEF LOIN STEAKS - (Abstract)

Eastridge, J.S., Gozora, A.R., Solomon, M.B. 2005. Effect of thawing methods on yield and tenderness of beef loin steaks [abstract]. Institute of Food Technologists Annual Meeting Book of Abstracts. Paper No. 97-4. Available: http://ift.confex.com/ift/2005/boa.htm

EFFECT OF HYDRODYNAMIC PRESSURE, BLADE TENDERIZATION OR THEIR COMBINATION ON SHEAR FORCE AND COLLAGEN SOLUBILITY IN TOP ROUNDS FROM BRAHMAN CATTLE - (Abstract)

Eastridge, J.S., Liu, M., Vinyard, B.T., Solomon, M.B., Kandhari, P., Callahan, J.A. 2005. Effect of hydrodynamic pressure, blade tenderization or their combination on shear force and collagen solubility in top rounds from Brahman cattle [abstract]. Institute of Food Technologists Annual Meeting Book of Abstracts. Paper No. 89F-5. Available: http://ift.confex.com/ift/2005/boa.htm

RAPID DETECTION OF SALMONELLA FROM HYDRODYNAMIC PRESSURE-TREATED POULTRY USING MOLECULAR BEACON REAL-TIME PCR - (Peer Reviewed Journal)

Patel, J.R., Bhagwat, A.A., Sanglay, G.C., Solomon, M.B. 2005. Rapid detection of Salmonella from hydrodynamic pressure-treated poultry using molecular beacon real-time PCR. Food Microbiology. 23(1):39-46. Available: http://authors.elsevier.com/sd/article/S0740002005000213

EFFECTS OF DIET AND LIVE WEIGHT AT SLAUGHTER ON KID MEAT QUALITY - (Peer Reviewed Journal)

Arguello, A., Castro, N., Capote, J., Solomon, M.B. 2005. Effects of diet and live weight at slaughter on kid meat quality. Meat Science 70:173-179.

EFFECT OF HYDRODYNAMIC PRESSURE TREATMENT ON INACTIVATION OF ESCHERICHIA COLI O157:H7 IN BLADE TENDERIZED BEEF STEAKS - (Peer Reviewed Journal)

Patel, J.R., Williams Campbell, A.M., Liu, M., Solomon, M.B. 2005. Effect of hydrodynamic pressure treatment on inactivation of Escherichia coli O157:H7 in blade tenderized beef steaks. Journal of Muscle Foods. 16:342-353.

EVALUATION OF A STEEL REFLECTOR BOWL ON HYDRODYNAMIC PRESSURE PROCESSED SEMITENDINOSUS BEEF MUSCLES - (Abstract)

Callahan, J.A., Berry, B.W., Solomon, M.B. 2004. Evaluation of a steel reflector bowl on hydrodynamic pressure processed semitendinosus beef muscles [abstract]. American Meat Science Association 57th Reciprocal Meat Conference. 57:23.

TENDERIZATION OF BRAHMAN TOP ROUNDS BY HYDRODYNAMIC PRESSURE PROCESSING AND BLADE TENDERIZATION - (Abstract)

Liu, M.N., Callahan, J.A., Solomon, M.B., Vinyard, B.T., Patel, J.R. 2004. Tenderization of brahman top rounds by hydrodynamic pressure processing and blade tenderization [abstract]. American Meat Science Association 57th Reciprocal Meat Conference. 57:52.

EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING ON INACTIVATION OF ESCHERICHIA COLI O157:H7 IN BLADE TENDERIZED BEEF STEAKS - (Abstract)

Patel, J.R., Williams-Campbell, A., Liu, M.N., Solomon, M.B. 2004. Effect of hydrodynamic pressure processing on inactivation of Escherichia coli O157:H7 in blade tenderized beef steaks [abstract]. American Meat Science Association 57th Reciprocal Meat Conference. 57:66.

PREDICTION OF BEEF TENDERNESS WITH HIGH PERFORMANCE LIQUID CHROMATOGRAPHY AND CAPILLARY ELECTROPHORESIS - (Abstract)

Fahrenholz, T.M., Patel, J.R., Paroczay, E.W., Solomon, M.B. 2004. Prediction of beef tenderness with high performance liquid chromatography and capillary electrophoresis [abstract]. American Meat Science Association 57th Reciprocal Meat Conference. 57:24.

TENDERNESS IMPROVEMENT IN FRESH OR FROZEN/THAWED BEEF STRIP LOINS TREATED WITH HYDRODYNAMIC PRESSURE PROCESSING - (Abstract)

Solomon, M.B., Liu, M.N., Patel, J.R., Paroczay, E.W., Eastridge, J.S. 2004. Tenderness improvement in fresh or frozen/thawed beef strip loins treated with hydrodynamic pressure processing [abstract]. Journal of Animal Science. 82(Suppl. 1):18.

EFFECTS OF HYDRODYNAMIC PRESSURE PROCESSING AND BLADE TENDERIZATION ON BEEF TOP ROUNDS - (Abstract)

Liu, M.N., Solomon, M.B., Patel, J.R., Vinyard, B.T., Callahan, J.A. 2004. Effects of hydrodynamic pressure processing and blade tenderization on beef top rounds [abstract]. BARC Poster Day. Paper No. 42.

HYDRODYNAMIC PRESSURE PROCESSING, BLADE TENDERIZATION, AND FOOD SAFETY - (Abstract)

Patel, J.R., Williams-Campbell, A.M., Liu, M.N., Solomon, M.B. 2004. Hydrodynamic pressure processing, blade tenderization, and food safety [abstract]. BARC Poster Day. Paper No. 46.

IMPROVING THE TENDERNESS OF MEAT WITH HYDRODYNAMIC PRESSURE - (Popular Publication)

Solomon, M.B. Improving the tenderness of meat with hydrodynamic pressure. Available from: http://www.feedinfo.com/scientificreviews [2003]

EFFECT OF KOSHERING AND HYDRODYNAMIC PRESSURE ON BEEF COLOR, ODOR AND MICROBIAL LOADS - (Peer Reviewed Journal)

Holzer, Z., Berry, B.W., Williams Campbell, A.M., Spanier, A., Solomon, M.B. 2004. Effect of koshering and hydrodynamic pressure on beef color, odor and microbial loads. Journal of Muscle Foods. 15:69-82.

BIOTECHNOLOGY IN THE MEAT INDUSTRY (B) TRANSGENIC/GENETICALLY MODIFIED ORGANISMS - (Book/Chapter)

Solomon, M.B. 2004. Biotechnology in meat animal production/transgenic and genetically modified organisms. In: Jensen, W.K., Devine, C., Dikeman, M., editors. Encyclopedia of Meat Sciences, Vol. 1. First edition. Oxford, UK:Elsevier Ltd. p. 84-91.

CHARACTERISTICS OF USDA UTILITY COW BEEF SUBJECTED TO BLADE TENDERIZATION AND HYDRODYNAMIC SHOCK WAVES - (Peer Reviewed Journal)

SCHILLING, M.W., MARRIOTT, N.G., WANG, H., SOLOMON, M.B. CHARACTERISTICS OF USDA UTILITY COW BEEF SUBJECTED TO BLADE TENDERIZATION AND HYDRODYNAMIC SHOCK WAVES. JOURNAL OF MUSCLE FOODS. 2003. v. 14. p. 131-142.

CROSS-CONTAMINATION OF LETTUCE BY ESCHERICHIA COLI O157:H7 VIA CONTAMINATED GROUND BEEF - (Peer Reviewed Journal)

Wachtel, M.R., McEvoy, J.L., Luo, Y., Williams Campbell, A.M., Solomon, M.B. 2003. Cross-contamination of lettuce by Escherichia coli O157:H7 via contaminated ground beef. Journal of Food Protection. 66(7):1176-1183.

INFLUENCE OF RUMINAL AND POSTRUMINAL CARBOHYDRATE INFUSION ON VISCERAL ORGAN MASS AND ADIPOSE TISSUE ACCRETION IN GROWING BEEF STEERS. - (Abstract)

BALDWIN, R.L., MCLEOD, K., CAPUCO, A.V., SOLOMON, M.B., HARMON, D. INFLUENCE OF RUMINAL AND POSTRUMINAL CARBOHYDRATE INFUSION ON VISCERAL ORGAN MASS AND ADIPOSE TISSUE ACCRETION IN GROWING BEEF STEERS. JOURNAL OF ANIMAL SCIENCE. 2002.

EFFECTS OF CYSTEAMINE ON GROWTH HORMONE, WEIGHT GAIN, FEED CONSUMPTION, AND BODY COMPOSITION OF TURKEYS - (Peer Reviewed Journal)

MARUYAMA, K., SOLOMON, M.B., PROUDMAN, J.A. EFFECTS OF CYSTEAMINE ON GROWTH HORMONE, WEIGHT GAIN, FEED CONSUMPTION, AND BODY COMPOSITION OF TURKEYS. Meiji Univeristy Agriculture Research Bulletin. 2002. v. 131. p. 37-46.

NO EFFECT OF HYDRODYNAMIC SHOCK WAVE ON PROTEIN FUNCTIONALITY OF BEEF MUSCLE - (Peer Reviewed Journal)

SCHILLING, M.W., CLAUS, J.R., MARRIOTT, N.G., SOLOMON, M.B., EIGEL, W.N., WANG, H. NO EFFECT OF HYDRODYNAMIC SHOCK WAVE ON PROTEIN FUNCTIONALITY OF BEEF MUSCLE. JOURNAL OF FOOD SCIENCE. 2002. v. 67. p. 335-340.